Directions

1. 1. In food processor, place onion and process with pulse control until onion is chopped.
2. 2. In a medium frying pan, place oil and heat to medium temperature. Add garlic and onion; saute about five minutes or until lightly browned and set aside.
3. 3. In a large sauce pan, place two cups of water and a steamer basket. Cover and bring water to a boil; add kale and steam over high heat about six minutes or until kale is cooked through.
4. 4. Remove kale and place in food processor. Process with pulse control until finely chopped. Gather into a ball and gently press out excess water.
5. 5. In large bowl, mix together onion and garlic mixture, kale, ricotta, egg, parsley, salt, basil and black pepper.
6. 6. Gently loosen skin from one side of breast to form a pocket. Stuff 1/3 cup of kale mixture into pocket of each breast. Tuck skin and meat under breast to form dome shape.
7. 7. Place chicken in buttered glass baking dish. Bake at 350 degrees F for about 30 minutes or until fork can be inserted in chicken with ease.
8. 8. Remove from oven and let rest about 10 minutes before slicing and serving. Makes 8 servings.